Sourdough Pumpkin Scones (with chocolate chips)
These easy sourdough pumpkin scones are just what you’re looking for! They’re light and fluffy, full of chocolate, and taste like pumpkin. You really can’t go wrong with warm pumpkin scones and a cup of coffee.
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People like to say making scones is hard. Every time I think to myself, “no it’s not, you just need the right recipe”. That’s where my infamous Plum Branch Home scones come in. My recipes are simple to make and taste like they’re from a bakery.
If you haven’t tried our sourdough chocolate chip scones or jalapeno cheddar scones, you’ve got to print those recipes! Don’t have a sourdough starter? Get started with my simple recipe to create your own.
Pumpkin Scones Recipe Inspiration
On a recent grocery trip I realized the aisles look like a pumpkin explosion. Which in my opinion is a sign to begin fall baking haha. I got home and began browsing the most popular recipes here on the blog. That’s when I realized y’all love my sourdough scones.
With the grocery stores covered in orange and my research findings I knew I had to develop a fall themed scone recipe. What’s better than pumpkin and chocolate?
Why I Love These Scones and You Will Too
- Super simple to whip up
- The texture reminds me of a bakery scone
- These pumpkin scones have chocolate chips added in for an extra treat
- They freeze super well
- The sourdough starter adds gut benefits to eat bite
- You can consider them healthy pumpkin scones
- You can make these scones with sourdough discard or fed starter
Tips to Make the Best Pumpkin Scones
- Keep butter cold before baking
- Avoid over mixing or kneading the dough
- Bake scones about 2 inches a part to fully bake
- Freeze scones for a minimum of 5 minutes for a fluffy texture
- Add chocolate chips with dry ingredients to distribute evenly
Sourdough Pumpkin Scones Ingredients
- 2 cups unbleached all-purpose flour
- 1/2 cup pure cane sugar
- 1/2 tsp salt (preferably sea salt)
- 1 tsp baking powder (aluminum-free)
- 1/2 cup cold butter
- 1/2 cup sourdough starter (fed or discard)
- 1/2 tsp pure vanilla extract
- 1 egg (organic or local is best)
- 1/2 cup chocolate chips
- 1 cup pumpkin puree (I like the organic Trader Joes brand)
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How to Make Sourdough Pumpkin Scones
- Begin by combining flour, sugar, salt, and baking powder in a mixing bowl.
- Incorporate butter by using a cheese grater (large side) or cutting it into the mixture with a fork until pea-sized pieces form.
- Add chocolate chips and gently combine into the dry mixture.
- Add sourdough starter, vanilla, pumpkin puree and egg. Mix gently using a spoon then use your hands to completely incorporate the flour.
- Turn out the dough onto a lightly floured surface, knead dough gently for about 10-15 seconds until dough is combined.
- Shape dough into a 3/4-inch high, 8-inch diameter circle (doesn’t have to be exact).
- Slice dough into 8 pieces like a pie, placing them 2 inches apart on parchment paper.
- Freeze for 10 minutes (or up to 3 months)
- Preheat the oven to 375°F, then transfer the parchment-lined scones to a room-temperature baking sheet.
- Bake for 22-24 minutes until the bottoms are golden brown (stick a toothpick or knife into scone, if item comes out clean they’re done).
Storing Sourdough Pumpkin Scones
Store cooled down sourdough pumpkin scones in an air-tight container for up to 2 days at room temperature. If you’d like them to last longer, place in the fridge for up to 4 days. Reheat in a toaster or oven on 375 for 5-6 minutes or until warm.
Sourdough Pumpkin Scones FAQ
- Can I make these scones without sourdough? I haven’t tried it but I’m sure you can! Add 1/4 cup milk to your dough.
- Can I add nuts to this recipe? Yes! That sounds wonderful.
- Will these pumpkin scones last at a party if they’re sitting out? They may get dry after a few hours but otherwise they’ll be good. Place them in a covered cake stand or cover with a towel.
- Do I have to add chocolates chips? Not at all, leave them out for a delicious pumpkin scone.
Helpful Baking Tools for This Recipe
More Sourdough Treats to Bake
- Sourdough Cinnamon Raisin Bread Recipe
- Quick and Easy Sourdough Waffles
- Homemade Sourdough Pancakes (Simple and Quick to Whip Up)
- The Fluffiest Sourdough Biscuit Recipe (Quick and Simple)
Easy Sourdough Pumpkin Scones with Chocolate Chips
Ingredients
- 2 cups all-purpose flour
- 1/2 cup pure cane sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 cup cold butter (or 8 Tbsp)(not margarine)
- 1/2 cup sourdough starter fed or discard
- 1/2 tsp pure vanilla extract
- 1 egg
- 1/2 cup chocolate chips
- 1 cup pumpkin puree
Instructions
- Begin by combining flour, sugar, salt, and baking powder in a mixing bowl.
- Incorporate butter by using a cheese grater (large side) or cutting it into the mixture with a fork until pea-sized pieces form.
- Add chocolate chips and gently combine into the dry mixture.
- Add sourdough starter, vanilla, pumpkin puree and egg. Mix gently using a spoon then use your hands to completely incorporate the flour.
- Turn out the dough onto a lightly floured surface, knead dough gently for about 10-15 seconds until dough is combined.
- Shape dough into a 3/4-inch high, 8-inch diameter circle (doesn't have to be exact).
- Slice dough into 8 pieces like a pie, placing them 2 inches apart on parchment paper.
- Freeze for 10 minutes (or up to 3 months if you're making them ahead)
- Preheat the oven to 375°F, then transfer the parchment-lined scones to a room-temperature baking sheet.
- Bake for 22-24 minutes until the bottoms are golden brown (stick a toothpick or knife into scone, if item comes out clean they're done).